Wednesday, January 26, 2011

When it comes to Super Bowl food, people usually make culinary specialties from the hometowns of the opposing teams. With no disrespect to this year’s contenders, Green Bay and Pittsburgh, at my Super Bowl party I’m going to honor Dallas, this year’s host, instead. And while there are several dishes that remind me of Dallas, one I love the most is a large plate of brisket tacos.

Brisket tacos, if you’ve never had them in Dallas, are soft tortillas stuffed with succulent strands of brisket, pulled from a roast that has been braised overnight. The brisket isn’t smoky nor is it fiery—instead it’s tender and juicy, with a rich depth of flavor that can only come from cooking the meat low and slow.

Another hallmark of Dallas’s brisket tacos is that there’s always melted Monterey Jack on the tortillas, and each taco is topped with strips of sautéed onions and poblano chiles. Some places also include a small bowl of the pan juices, turning the brisket taco into a Tex-Mex beef sandwich au jus.
Dallas-area restaurateurs love to argue over the invention of the brisket taco. I had my first one at Mia’s, but the owners of Avila’s have also laid claim to its provenance. Sure, these restaurants may have popularized the specific style of brisket tacos found in Dallas, but I think that it’s silly to assume that these places were the first to make such a simple dish.

That said, you don’t usually find brisket tacos on the menu in other Texas cities. I’m not sure why this is the case, but as Tex-Mex cuisine has many region-specific dishes—Houston's green sauce, for instance—it certainly doesn’t surprise me. The Dallas-Fort Worth area has long been associated with cattle, so it makes sense that a big, beefy taco would be an integral part of this town’s Tex-Mex scene.

As for the Super Bowl, I’ve heard some people laugh about how two of the Dallas Cowboys’ biggest rivals will be fighting each other in Cowboys Stadium. Of course, it would have been great to have the Cowboys play, but with the year they had that wasn’t an option. But that’s okay—I think that Dallas is ultimately the winner of this year’s game, as it gets to show thousands of visitors what Texas hospitality is all about, such as this plate of tender and flavorful soft brisket tacos.

Sprinkle the brisket with salt and black pepper. In a large ovenproof pot, such as a Dutch oven, heat up the oil on medium-low, and brown the brisket on both sides, about 5 minutes per side.

Remove the brisket from the pot and add the onions. While occasionally stirring, cook until they begin to brown. Add the garlic cloves and cook for another 2 minutes. Turn off the heat and pour into the pot the red wine vinegar, scraping along the bottom to loosen all of the pan drippings.

Return to the pot the brisket, fat-side up. Pour in the beef broth and add the cumin, jalapeños, cilantro and bay leaf. Cover the pot and place in the oven. Cook the brisket for 6 hours or until it’s fork tender. When you take the brisket out of the oven, let it rest in the pot uncovered for 30 minutes.

Meanwhile, to make the taco toppings, roast the Poblano chiles under the broiler until blackened, about 5 minutes per side. Place chiles in a paper sack or plastic food-storage bag, close it tight and let the chile steam for 20 minutes. Take the chiles out of the bag and rub off the skin. Remove stem and seeds and cut the chiles into strips. Heat up the vegetable oil in a skillet on medium low, and add the onion slivers. While occasionally stirring, cook until softened, about 10 minutes. Add the cut poblano strips and cook for 1 more minute.

After the brisket has rested, remove it from the pot, cut off the fat cap and shred the meat with two forks until it’s in long strands. To make the gravy, strain the cooled broth, throwing out the vegetables. Remove the fat from the broth with a gravy separator. Or alternatively, you can take a quart-sized plastic storage bag and pour some broth into it. Snip a bottom corner of the bag and drain the broth, stopping when you get to the fat layer that is on top. Add 2 tablespoons of the gravy to the shredded brisket, reserving the rest for serving. Taste the brisket and adjust seasonings.

To make the tacos, place on one side of each tortilla some Monterey Jack and slide the tortillas under the broiler for 30 seconds or until the cheese is melted. Fill the tortillas with shredded brisket and top with some of the onions and poblano strips. Serve with the pot juices and salsa.

This Super Bowl is very sweet for me. I'm married to a die hard Steeler fan. My sis is married to a die hard Cowboys fan. (They just recently toured the stadium. My 2 year old nephew ran the entire length of the field and did his touchdown dance in the endzone!) Anyway, to us it's a lot of fun for the Steelers to play on the Cowboys field, since there is such a rival in our family. And I wouldn't do this post justice if I didn't say Go Steelers!

GO COWBOYS...in a taco sort of way. :-) These look delicious. Last year I did a NO cajun/creole theme, but don't think I'll follow a team theme this year. Just can't get inspired by Pittsburgh or Green Bay food.

My question, too -- I've been making brisket in the slow cooker lately, and the last one I made practically shredded itself after 9 hours of cooking on low. I think this recipe might be a good candidate for the slow cooker?

This recipe sounds delicioso. Gives some Tex-Mex zing to brisket. My own quiet obsession are the Mexico City style brisket tacos at Taco Diner (Dallas) - just brisket, minced jalapenos, onions, and cilantro wrapped in a corn tortilla with avacado crema on the side.

Can't say if I've ever had brisket tacos, but I need to get over to Fuel City (famous for their DFW tacos) and give them a try. I'll try this approach, which looks wonderful, as are all of your other recepies I have tried. And, yes, I do live in DFW, but have also lived in Mid-Town at 32nd and 3rd (Murryhill). Enjoy the snow!!

Well...you are a Texan. And I don't know that Pittsburgh *has* a cuisine.

But if you want to do something "Green Bay", contact me. I have recipes for making homemade authentic Wisconsin style bratwurst, "Booyah", which is a chicken stew unique to Green Bay with Belgian/French roots, and Green Bay Style Chili, of which Chili John's Chili of Green Bay and Burbank, CA are famous for.

You ARE amazing! I cannot begin to thank you for the amazing ideas you have given me over the last year and a half...is it wrong for me to want to leave work and run home now (at 8:58am) to make these?My bagel looks so darn boring now...SO making these this weekend!!

These tacos look extra amazing, even compared to all of teh yummy recipes you've posted here in the past. I've never had a brisket taco (never been to Dallas!) but I love brisket, love poblanos, and love tacos! I think these belong on our Super Bowl menu for sure. We're going to my brother's though... I wonder how well the brisket will travel?

Tacos look great! However, THE SUPER BOWL IS BEING PLAYED IN ARLINGTON, TX!!!!! For those of you who haven't been there, it is a totally separate city from Dallas and Ft. Worth. And, another note, is that ESPN headquarters is going to be in down town Ft. Worth!

You could use a crock pot, but you would loose all the flavor of the bowing and deglazing step. If you don't want to have the oven on for 6 hours or more you could transfer the meat and vegetables to the crock pot at the time you would place in the oven. Just be sure to get all the good scrapings out of the dutch oven.

We've got this great grass-fed beef man who raises his herd less than three miles from our house. I visit him at the farmer's market for all sorts of meat-cooking mantras. The best he's shared with me is: "Low and slow is the only way to go".

i love brisket tacos! san antonio has them in several places, but i must say i love my mom's (super easy) recipe - just trim the brisket of ALL fat (every single bit you can get), then put in a 9x13 pan with a whole regular-sized bottle of italian dressing and about a quarter to a half of bottle of worcestershire sauce, cover with foil (very tightly) and cook at 250 for about 8+ hours. it's so simple but absolutely delicious. most of the time i just eat that on a fresh tortilla with some of the pan juices...mmm. everyone at work requests it for special occasions :)

It's totally true that brisket tacos aren't a big deal anywhere other than in Dallas. You'll occasionally see them on the menu elsewhere, but it's rare (and, I bet the chef has Dallas roots). I've never noticed that before...These look fantastic. Totally making these next time we smoke a brisket!

God bless you for this recipe! I grew up in Dallas and am now in Chicago. I can't get good brisket unless I make it myself. I think the restorative properties of these tacos is just what my newly-broken wrist needs!

Brisket tacos were served in south Texas long before they made it to Mia's in DFW. As were breakfast tacos/burritos. The first brisket tacos I had were at neighborhood places in Corpus Christi. They were taquerias but no one called them taquerias yet. The best brisket tacos??? Those with not only brisket but small pan fried potatoes, a little bbq sauce and salsa. Brisket and potato tacos are heavenly any time of day.

This couldn't have come at a better time! I'm having a party this weekend and was determined to make brisket tacos (I live in Dallas so I definitely know of their deliciousness!) Low and behold this pops up in my reader. Thank you! One question though, I have a fairly large dutch oven (7qt I think?)and am wondering if I can double/triple the recipe or if any adjustments (time wise) need to be made?

These looked so amazing I had to make them. I'm from Dallas as well, but we're stationed in Germany and we miss the food soo much. I am totally making mine in the crock pot. I followed the directions up until it goes in the oven. The brisket will be cooked on Low for 8 hrs. It smells amazing and I can't wait! Totally excited!!

Brisket braising in the oven now 90 minutes. I am upstairs in my bedroom and then aromas are wafting through the entire house. I feel so at home. Almost, like i am in Texas rather than cold and gray Oregon.

Thanks again Lisa, so wonderful to read your blog, view the pics and peruse the recipes that I am enjoying trying. Love the grandma stories too.

I posted this to Facebook to tease my brother about the dismal state of food in the Midwest, and a mutual friend of ours emailed me immediately and said, "You're [deleted expletive] psychic! I crock-potted a brisket this weekend and we are so having this for dinner!"

damn those tacos were good and i enjoyed them all day long - first the smell for 6 hours while i was reading the girl who played with fire and then the ultimate gastronomic experience as i slowly ate every morsel of two tacos while watching the movie on netflixx.

I just love your blog..it is in my RSS feed so I don't miss a new post. As a fellow, former Texan from Houston who is now a 24 yr Virginian, I love the memories your recipes bring to me.

Now down to business...super bowl is this weekend. I made the brisket tacos (just the brisket done slowly in the oven) and it is wonderful! I snuck a taste yesterday with some yellow corn/flour tortillas (yeah, they are a combo of both), with some readily available fixings. It is now in the freezer. I may be going out for another brisket by the time we reach the weekend.

Also made for the party were a double batch of ranch style pintos. These are fantastic! When I saw that famous black can of Ranch Style beans I could already taste them. Well, I am getting just a bit excited and long winded! I'll be back! Bonnie from Houston

i'd be pretty darn happy if these tacos ended up on a menu in chicago, that's for sure. we have a great newish taco joint, Big Star, and they have every taco but brisket - including lamb shoulder, which is equally delightful :)

Rocky Mountain Woman--I'm with you--anything with poblanos is wonderful!

RJ--Thank you!

Annie--It's perfect party food!

Miyan--I hear you!

Mandy--If you find them in Austin, let us know!

Sally--Hope you enjoy them!

Shelvasha--Why thank you!

Meg'n--Nothing makes the house smell better than a pot of brisket!

Hornsfan--Indeed they are!

Jerrie Lee--Yay! So happy you feel like you're at home and that you loved the tacos!

Megan--Hurrah! So pleased that people enjoyed them!

Susan--Ha! Your husband has good taste in food!

Little Black Car--Who knew, indeed? I'll have to start using the word that way.

Michelle--I'll have to stop in Waxahachie and try those tacos next time I'm traveling from Houston to Dallas.

The Camerons--Thank you--I'm glad y'all liked them!

Bonnie Deahl--Do you make these tortillas yourself or is it something that you buy in Virginia? I'm intrigued!

Tasty Eats at Home--Yep, others have cooked it in the slow cooker, though I'd follow one reader's recommendation to do the meat and onion browning/deglazing steps on the stove before putting it into the slow cooker.

Heather--I love lamb shoulder. Will have to check out Big Star (love the name!) when I visit Chicago.

I am so excited to try this. I have tried to sample brisket tacos around Dallas to find the best and have to agree w/ the post about Fernando's in Dallas. I have tried to find a recipe for brisket this way. I hope to make it this weekend. I really have enjoyed your web site since reading the Guide article. I can get lost on it for hours!

La Tortilla is a brand we see here in Virginia. I went to look at the bag just now and they come here from Santa Rosa, CA. They are abou 6" diameter and are a mix of corn masa and flour. They have qualities you would find in both types of tortillas. I think they are really good because I like both, but maybe lean more towards the corn since it a more authentic flavor.

Ninfas..a nice memory too. I have eaten at two locations in Houston, the original on Navigation Blvd and had my bachelor party at the other one on Westheimer. Love that Tex Mex. They just don't quite do it up here in VA. We ate Tex Mex at least once a week when I grew up.

I made the brisket, sliced it and took it along with the fixings to my daughter's to eat during the Super Bowl. I hear it was very good -- in fact my daughter texted me to say it was wonderful. I had an allergic reaction to something else and left before we started to eat.

She's bringing me the leftovers today, so I'll have them for dinner tonight. I do love brisket. It's so good and the so many things can be done with the leftovers.

I just wanted to start out by saying I made these tacos for the Super Bowl and they were awesome! The meat with the onions and poblanos were to die for--add in homemade tortillas and salsa sooooo good!

I just have a question: I didn't end up with much juice/sauce at the end; I mean not even enough to put the two tablespoons over the brisket. I used a 4.3 pound brisket and did increase my liquid and cooking time. My dutch oven fit the brisket (obviously) but it was *very* cramped in there! Any idea what went wrong? As I posted above they were delicious and I will definitely make again, but I think having sauce would put these tacos over the top.

By the way, I am a long time lurker, first time poster. Also, I am a native Californian and I have been living in far West Texas for over ten years. And I just love your blog and recipes! Thanks so much!

Sorry, but for me, a Hell bent 100% Texan, someone who has moved away several times, and just keeps getting dragged back to Rockport for one reason or another, one who is a Texan before EVERYTHING else (including American, Irish, White, Redneck, Husband, son, brother, etc...) ....

There is no way to eat brisket unless its slow smoked over a wood fire in an indirect heat pit....

Otherwise, Love the site... Been reading it since I was looking for a recipe for Ranch style Beans for my hominy chili...

Made these the other day for dinner. In addition to the onion for braising, I also threw in some quartered daikon radish, which I frequently use when roasting meats. Since the purpose of the aromatics is to flavor the meat, I wanted to reinforce the flavor in the finished taco, so,when the brisket was done, instead of throwing out the vegetables and aromatics, I removed then from the pot and threw them in the blender with some of the broth to make a pretty darned tasty sauce for topping the beef. Thanks again for your prodigious and always tasty efforts!

I just tried this recipe! After trying it first with beef broth, I tried again substituting the broth with dry red wine. Perfection. I saw where "Diners, Drive in and Dives" went to Avilla's in Dallas and the recipe on foodnetwork.com called for red wine. Over the top! Thanks for the recipe. We moved from Dallas to Bentonville, Arkansas and are missing home (primarily the fantastic food) daily.

I made your Brisket Tacos awhile back and was wondering if you had some ideas for subbing the red wine vinegar for another acidic liquid. The red wine vinegar I used overwhelemed the sauce..it was a little too strong. I was thinking maybe broth or dry red wine....got any suggestions?? Otherwise, the tacos were really good, especially the melted cheese and onion and pepper mix! Yum!

Lisa,An eye-opening post indeed! I don't know why I never thought of tacos as being regional in Texas, but it makes sense. When you say green-sauce Houston tacos, do you mean they are a standard soft shell asada-like taco but with green sauce as opposed to red? I am most interested in learning if you think there are other regional styles of Texas tacos. Puffy tacos and breakfast tacos of San Antonio would certainly be a couple. Any others?

I made this and the chipotle chicken tacos recipe for my brother's graduation party yesterday and they were both a HUGE HIT! I had so many compliments on the brisket because it turned out so well, and the chicken disappeared in a matter of minutes because people enjoyed it so much they were stuffing rolls with it instead of tacos! :) Thank you so much for wonderful recipes.

I just HAD to comment on this post! I made these last night and they were delicious. Thank you so much! My boyfriend ate 5 of them and then told me they were some of the best brisket tacos he's had, anywhere.

Thank you! I can't wait to try these, I soooo miss the brisket taco's from Dallas! my favorites were from Mia's, Manny's, or Taco diner! I have to get them at least once every trip I make back! You just can't get good tex mex food up in Maryland. ~Aimee

You certainly have a loyal following! I do live in Dallas so I get to enjoy brisket tacos at many terrific restaurants, but I needed a recipe to feed a whole pack of hungry junior high kids at a church retreat, so I'll be making your recipe tomorrow. You are my go-to spot for learning to make some of my favorites. When I was a homesick Texan many years ago my favorite song was Red Steagall's "Wish I Was Sitting Right Under the X in Texas." Check it out on YouTube if you've never heard it!

I made this yesterday with a chuck roast I'd bought on sale (cooked for about 2 hr 45 mins at 350) and it was the best braised beef I've ever made. So full of delicious flavor instead of being bland and sad like I often find braised meats can be.

Made these tonight with my grass fed beef from Carman Ranch and they were amazing! I'm a native Texan (from Dallas) who has lived in Portland, Oregon for the last 17 years. It always a treat to have Tex Mex this good in the Pacific Northwest! Thank you for all your recipes, you've captured so many of my fond memories of growing up in Texas!